Japanese Egg Sandwich (Tamago Sando)

Steps

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1. 1
   Place 3 eggs in a medium saucepan and cover with water. Bring to a boil over medium heat, then continue cooking for 12 minutes.
   ▶ ≈1:05
2. 2
   Transfer the cooked eggs to ice water to stop the cooking process. Allow to cool completely, then peel away the shells.
   ▶ ≈1:23
3. 3
   Spread salted butter on both sides of 4 slices of bread.
   ▶ ≈1:39
4. 4
   Transfer the peeled eggs to a bowl and mash with a fork until coarsely broken up.
   ▶ ≈1:46
5. 5
   Add ¼ tsp sugar and ¼ tsp salt to the mashed eggs.
   ▶ ≈1:57
6. 6
   Add freshly ground black pepper and 2 tsp milk.
   ▶ ≈2:03
7. 7
   Add 2 tbsp Japanese mayonnaise and mix very well until combined.
   ▶ ≈2:11
8. 8
   Taste the egg salad and adjust the salt amount based on your preference.
   ▶ ≈2:21
9. 9
   Evenly distribute the egg salad mixture on one slice of bread.
   ▶ ≈2:33
10. 10
    Place the other slice of bread on top.
    ▶ ≈2:43
11. 11
    Place the sandwich between two plates and let rest for 5 minutes.
    ▶ ≈2:51
12. 12
    Trim off all the crusts from the bread.
    ▶ ≈3:09
13. 13
    Cut the sandwich in half and serve.
    ▶ ≈3:25